Bayshore Bakes: Chocolate Chip Cookies with a Kick

A chocolate chip cookie kissed with café cubano and cinnamon warmth

These aren’t your average chocolate chip cookies — they’ve had a café break. With a hint of espresso and a whisper of cinnamon, these Tampa-style cookies bring a little Cuban café energy to a classic American bite. Inspired by the morning aromas drifting through Tampa’s neighborhoods — from West Tampa ventanitas to café counters in Seminole Heights — this is the cookie that says “good morning” even if it's 10 p.m. Soft, chewy, and just bold enough to keep you reaching for one more.

Coffee cinnamon chocolate chip cookies

What You'll Need: (Makes about 18 cookies)

• 1 stick (½ cup) unsalted butter, melted

• ½ cup brown sugar

• ¼ cup white sugar

• 1 tsp vanilla extract

• 1 egg

• 1 tsp instant espresso powder (or finely ground Café Bustelo)

• 1 cup + 2 tbsp all-purpose flour

• ½ tsp baking soda

• ½ tsp salt

• ½ tsp ground cinnamon

• ¾ cup semi-sweet chocolate chips

  
  

Directions:

1. Mix the Base: In a bowl, whisk together melted butter, sugars, vanilla, and egg until glossy. Stir in espresso powder.

2. Dry Meets Wet: In a separate bowl, combine flour, baking soda, salt, and cinnamon. Add dry mixture to wet and stir until just combined. Fold in chocolate chips.

3. Chill (If You Can Wait): Chill dough for 15–30 minutes. Or bake right away for softer cookies!

4. Bake: Preheat oven to 350°F. Scoop tablespoon-sized dough balls onto a parchment-lined baking sheet. Bake 9–11 minutes until edges are golden and centers are soft.

5. Cool & Enjoy: Let cool on the pan 5 minutes, then transfer to a wire rack.

   
   

   
   

From Tampa Bay with Love (and Chocolate Chips).